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Chicken Broth And Rice Soup


Course : Soups
Serves: 4
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Ingredients:


2 tablespoons butter

1/2 small onion -- peeled and diced small

1 small leek -- white section only, washed and thinly sliced

1 medium carrot -- pared and diced small

1 stalk celery -- diced small

6 cups chicken stock -- cold

1/2 cup rice -- parboiled, rinsed and drained

2 tablespoons pine nuts -- optional

1/4 teaspoon thyme

1/4 teaspoon basil

1 dash celery seeds

4 teaspoons parsley -- freshly chopped

1 teaspoon salt and pepper -- to taste
 

Preparation / Directions:


Heat butter in saucepan. When hot, add onion and leek; sprinkle with herbs. Cover and cook 3 to 4 minutes over medium heat. Add remaining vegetables and season well. Continue cooking, covered 3 to 4 minutes. Pour in chicken stock and bring to boil. Add rice and if using the pine nuts; mix well. Cook, partially covered, 16 minutes over medium heat. If desired, sprinkle with parsley before serving

 

Nutritional Information:

222 Calories (kcal); 9g Total Fat; (37% calories from fat); 5g Protein; 27g Carbohydrate; 16mg Cholesterol; 3301mg Sodium

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